Ghiya Ke Kofte
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The innovative ghia ke koftas or grated bottlegoud(ghiya or lauki) stuffed dumplings are cooked in a spicy thick onion-tomato based gravy. The gram flour or besan blended ghia koftas are fried and simmered in the curry for this delicious recipe.
- Mix together the grated bottle gourd, salt, ginger, green chillies,
- Coriander leaves, black pepper, asafoetida and gram flour.
- Heat the oil in a heavy-based pan and drop about a tbsp of the mixture
- Into it. continue to drop tablespoons of the mixture into the hot oil. put
- In as many as the pan will hold comfortably. lower the heat and fry till
- Golden brown and set aside till required.
- Heat the clarified butter in a pan. add the cumin seeds and asafoetida.
- When the seeds splutter, add the ginger and sauté till light brown. add 1
- Tbsp yoghurt and stir vigorously till the water is absorbed and the fat
- Separates. then add the rest of the yoghurt in 3 more instalments and
- Follow the same procedure. stir so that the mixture does not curdle.
- Add the poppy seed paste, coriander powder, salt, chilli powder, garam
- Masala and turmeric. sauté at medium heat till it is well fried and
- The fat separates.
- Add about 3 cups of water and bring to a boil. simmer for about 10
- Minutes. add the koftas and simmer for another 2 minutes. serve
- Hot, garnished with malai and coriander leaves.
This recipe was contributed by bhuvanaygsr on 29 Apr 2002
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